Ingredients
Scale
- 1.5 lbs chicken thighs, boneless and skinless
- 1 can (13.5 oz) coconut milk
- 2 tablespoons tikka masala spice blend
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Sear chicken thighs until browned, then transfer to crockpot.
- Add chopped onion, garlic, and ginger to the skillet; sauté until fragrant and softened.
- Stir in tikka masala spice blend and tomato paste, cook for 2 minutes.
- Pour mixture into crockpot over chicken, then add coconut milk. Season with salt and pepper.
- Cover and cook on low for 6 hours or high for 3 hours until chicken is tender.
- Garnish with fresh cilantro before serving.
Notes
- Serve over rice or naan for a complete meal.
- Adjust spice level by adding chili flakes if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Method: Slow cooker
- Cuisine: Indian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420 Kcal
- Sugar: 5g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 125mg